A level 2 Amicus Reader that discusses turn-of-the-century food and cooking methods and how they are different from the early 1900s to today. Includes “What’s Different?” photo quiz.
This gripping title traces the causes, symptoms, and treatment of plague through the height of the Black Death in Europe and into the modern day.
While today most food is bought from a grocery store, many years ago food was grown and harvested on the family farm. This informative title examines different types of foods eaten and how they were produced from the olden days to the present.
Many years ago, doctors trained nurses to help them treat people. Today, nurses go to school to learn about medicine and about how to help people when they are sick. Nurses perform many of the same duties as doctors.
Presents readers with the 12 most devastating health disasters of all time. Each chapter provides historical facts, how each health disaster started, and why they were the worst. Features full-color photos, compelling text with interesting facts, and a 'Staying Safe' section that covers safety procedures in the event of a health disaster.
Medicine developed into a science in the 1800s, but it was a long evolution from folk remedies and superstition to a modern understanding of how the human body works and how disease is spread. Throughout much of the century, the life expectancy of the average American was decades shorter than it is now. A lack of understanding of simple hygiene contributed to the early death of many women after childbirth, and children routinely died of common childhood diseases like measles. An incorrectly treated broken arm could kill a healthy young man, and pain, disfigurement, and epidemic disease was the fate of many Americans. Traditional herbal remedies were sometimes the best treatments available, while patent medicines often contained toxic substances, and medical procedures were often painful, disgusting, and ultimately useless. The dedicated scientists and medical researchers of the 1800s made a tremendous contribution to the health and happiness of Americans.
The farmers, workers, and pioneers of America in the 1800s were nourished by a tradition of hearty, downhome cooking that is still a part of our national cuisineNew England baked beans, roast beef, turkey, corn on the cob, and pumpkin pies. With roots in the British Isles, and with important contributions from Native American food plants and cooking techniques, American food and drink quality and seasonal variety was vastly improved during the 1800s by new technologies in transportation, food storage, hygiene, and preservation, growing national and world markets, andnot leastthe delicious ethnic cuisines of new immigrant groups. Hungry for innovation, quality, and economy, Americans in the 1800s became the bestfed nation in the history of the world!